Tuesday, April 24, 2012

Dark Pumpernickel Rye Bread

My love affair with Pumpernickel began when I arrived in the United States twenty some odd years back and the romance to this date is still going strong. Me and my Pumpernickel are quite the pair. When it is sold out at the farmer's market or local baker's, to say I feel a sense of betrayal might be an exaggeration, but I get a sinking feeling of deep disappointment. My heart is set on Pumpernickel and I can't pick a second 'yeasted' best. Don't they know to reserve it?! I would appreciate it!

Just when I thought our relationship couldn't grow any deeper, my flame was re-ignited, intensified, as I took it to the next level, baking not one but a few loaves throughout the week and weekend. The sensation even started at the very first steps of mixing the dry ingredients. As the waft of onion powder particles were floating in a cloud above the bowl from a 'woosh' of that extra dash I added for good measure.

As I wonder if the cocoa would taste chocolate-y or bitter, just to watch my fears dissipate into thin air as my dough evolves into a dark delicious beauty, no bitter edge, only good ole' Pumpernickel self. Speaking of love there was no long lost one between me and molasses, but it did indeed enhance my Pumpernickel. I did however, for my peace of mind, use organic molasses for my fling with this gooey substance.

As most of you are well aware of my professional collaboration with Red Star Yeast, I thought how fun would it be within that realm of collaboration to do a rye bread series. This is the second installment in the series. The first one, if you missed it, was Marbled Rye Bread.

Please read all instructions and cook's notes below before proceeding. Original recipe for small, medium and large loaves can be found at Red Star Yeast's site here. Directions in original recipe are also for bread machine, mixer and food processor methods.

Combine dry mixture and liquid ingredients in mixing bowl
with paddle attachment for 4 minutes on medium speed. Gradually add rye flour
and enough of the reserved 1/4 cup of bread flour to form a firm dough. Knead with dough
hook 5 to 7 minutes to a moist, supple, elastic and smooth consistency.

Place dough in lightly oiled bowl and turn to grease top.
It has to be only a slight film of oil. Cover; let rise until dough tests ripe, about 1 hour. Punch down dough to remove air bubbles and shape
dough into a round loaf. Place on a parchment paper lined cookie sheet or a parchment paper lined 8-inch
layer cake pan. Cover with a kitchen towel; let rise in warm place until indentation remains after
touching (about 30 minutes). Bake in preheated 400° F oven for 25 to 30
minutes.

Optional: Combine 1/4 cup water and 1/2 teaspoon cornstarch;
heat to boiling. Five minutes before the loaf is finished baking, remove from
oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if
desired. Return to oven and bake approximately five more minutes until glaze is
glossy and loaf sounds hollow when tapped. Remove from pan; cool before slicing.

Cook's notes:
1. In all batches I added 1/4 teaspoon onion powder extra to the 3/4 teaspoon called for in the medium loaf for a total of 1 teaspoon onion powder.
2. In half of the batches I added 1/2 teaspoon of caraway seeds, reminiscent of how I like my Pumpernickel bread and bagels with that extra caraway texture and flavor. In the other half of the batches I stayed seedless, true to original recipe.
3. You could add as little as 3/4-1 teaspoon salt.
4. I like my dough moist and supple. 1/4 cup of the extra reserved flour is enough. My mantra is moist and supple dough.
5. I criss crossed some loaves, some loaves I didn't, as you can see, just before baking.
6. In all loaves I brushed with water cornflour mix five minutes before bread was done baking as suggested in the recipe. It does lift the sheen and exterior of the loaf from a mat look.
7. Water boiling point is at 212F (at sea level) so 130F will register at
warm. Boiling point is affected by altitude and impurities in water. I brew the coffee then add the molasses and oil and let it cool and come to a warm 130F temperature.
8. I used canola oil but original recipe calls for any vegetable oil.
8. I used organic molasses as I haven't used molasses in years and I felt much more comfortable being reintroduced to it in an organic form.
10. Baking time suggested was too long in my oven. My loaf was ready at 25-30 minute mark.Red Star Yeast Series:Marbled Rye BreadCinnamon BunsMulti-Grain Oatmeal BreadYeast Pancakes

So, I am not as in love with pumpernickel as you are BUT I find few things more delicious than gravlax served on thin slices of pumpernickel. There's balance in that combo that you can't really get with other breads.

What a fantastic post and recipe, but I don't understand why no love for molasses? Sure it's sugary sweetness, but I love the depth it adds to cookies and breads! Thanks for sharing, I haven't made rye bread at home ever I think, so I need to get started!

Heehee TY Nelly. I am better about molasses g-d knows it took me 20 some years to come around. Something about the process of achieving molasses, boiling for along time, doesn't appeal to me. I also think the process causes some bitterness to the final product. Lastly when I dealt with it before I got flustered got somewhat messy somehow. Now am cool with it appreciate the qualities it can add but not in love with it.

I haven't had pumpernickel bread in so long and now all I want is a slice of yours...with butter. Lots of butter;)I am a molasses fan and I bet it adds a wonderful depth of flavor along with the cocoa. Gorgeous bread and thanks for sharing the recipe with us:)

I love rye bread but I've never had the courage to attempt it on my own - so thank you so much for sharing this recipe. It looks like a epic triumph... I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure to be following your creations…

I love dark yeast breads--I understand your love affair with them. It's funny, the way you feel when you find the store has run out of your favorite bread is the same that my husband feels when our store is out of French Baguettes. They are his staple. I have missed making my own bread--thanks for igniting the spark again. :)